From the kitchen of Stephanie Knewasser. I make this using
Homemade Potato Gnocchi, but you can use purchased
gnocchi. The original recipe used rotisserie chicken. I
haven't tried that, but have used chicken that was pan
cooked in Italian dressing as well as bone-in chicken cooked
to make broth. Any seasoned cooked chicken will do.
In a large pot, over med heat, melt:
3 Tbsp butter
3/4 c onion, chopped
3/4 c carrots, sliced
3/4 c celery, chopped
3-4 cloves garlic, minced
Cook 8 minutes, stirring occasionally. Careful not to brown.
Turn off heat. Stir in:
3 Tbsp flour
1 1/2 c seasoned cooked chicken
4 c water
4 tsp chicken bullion
Turn heat back on. Bring soup to a boil. Add:
1/2 batch potato gnocchi
Cook 3-4 minutes, or until they float.
1 1/2 c baby spinach, chopped (fresh, not frozen)
1 1/2 c half -n- half
1 tsp thyme
1 Tbsp sugar
2 Tbsp Romano cheese
1/4 tsp paprika
1/2 tsp nutmeg
salt & pepper
Bring to a boil, stirring occasionally.
Cook until it thickens.
Add another Tbsp of flour if you want it thicker.
Serve with a small sprinkle of nutmeg on top.
Gnocchi Soup. Add homemade bread & a salad for a nice
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